A full-flavored plant-only feast for ultra-distance athletes

Ultramarathoner Scott Jurek says he grew up as a “meat-and-potatoes kid who didn’t like to run much.” As an adult, he has won seven Western States Endurance Runs and two Badwater Ultramarathons, and he set a new American record for the most miles run in 24 hours (165.7). And he’s done it all on a vegan diet. “Most people assume I grew up in a hippie household,” he says. “It wasn’t like that. I just found that I needed to watch what was going into my body as I became more serious about running.” During college he began experimenting with plant-based foods and developed his own recipes. In his new book Eat and Run (Houghton Mifflin Harcourt, $26), on shelves in June, Jurek credits his diet with helping speed his recovery times, boosting his energy, and improving his race performance. He also shares his favorite vegan recipes, like this lentil-mushroom burger. “It has a ton of protein,” says the 38-year-old Jurek. “But more important, it tastes great. Even people who love hamburgers will feel satisfied.”

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